After all of the holiday feasting, I suppose I should jump on the light and healthy bandwagon. I prefer to eat in moderation, so I don't have to alter my eating habits, but I do have a few recipes that are light in calories and low in fat.
This vinaigrette has only 4 teaspoons of olive oil, but it is packed with flavor. Half of the recipe comes from the balsamic vinegar, so please use the best vinegar you can find. If I am going to use all of the vinaigrette right away, I like to grate the garlic on my microplane. If I am going to use only a portion of it and store it in the refrigerator, then I just crush the garlic and leave it whole to infuse the vinaigrette with garlic flavor. That way the garlic doesn't overpower the vinaigrette as it sets up in the refrigerator.
Toss it with a mix of baby mesclun greens, sliced red bell pepper, sliced english cucumber, or any veggies of your choice. Then season with kosher salt and freshly ground black pepper. You would never know that it was light in calories and low in fat.
Balsamic Vinaigrettemakes 1/2 cup
1/4 cup good balsamic vinegar
1 tablespoon + 1 teaspoon extra virgin olive oil
1 tablespoon water
1 teaspoon Dijon mustard
1 teaspoon grainy Dijon mustard
2 teaspoons honey
1 garlic clove, crushed (if storing) or grated on a microplane (if using immediately)
Kosher salt and freshly ground black pepper to taste
In a small bowl, whisk all of the ingredients until combined. Toss with your favorite greens and season with salt and pepper. Leftovers can be stored in an air tight container in the refrigerator for up to 1 week. Enjoy!
Source: Adapted from Salad Dressings 101